by Lindberg Woodhouse

Created on: November 25, 2007

There are two keys to the best garlic mashed potatoes you've ever had in your life. First, you need the proper tools. It's not a wire masher, or a kitchen aid; it's a potato ricer or a food mill. This is the best way to puree the potato without over-working it. Throwing it in a mixer can make it gummy, instead of light and fluffy. Second, use hot cream and cold butter. This gives you a better consistency than melting the butter.

Ingredients:
5 medium potatoes peeled and cut into 2" chunks
1 head garlic halved, oiled, and wrapped in foil
2/3 cup cream
1/2 cup milk or more to achieve desired consistency (or you can use all cream)
1/2 stick cold butter cut into tablespoon sized chunks
Salt and pepper to taste (if you don't want black flecks, then use white pepper)

Procedure:
Roast garlic head at 350 for half and hour or so until very soft. Cool and squeeze out cloves into a sauce pan with the milk and cream; bring to just below boiling and turn off heat. Boil potatoes until extremely tender and drain water. Pass potatoes through ricer or food mill. Add cream mixture slowly until desired consistency is achieved. Fold in the cold butter, being careful not to overmix. Season with salt and pepper to taste. Place in pot on stove, cover and keep on low, stirring occasionally if you're not enjoying the potatoes immediately.

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